Best 4 Vegan Shrimp Ceviche Recipes

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Craving a delicious and refreshing seafood dish without the use of traditional shrimp? Look no further than vegan shrimp ceviche! This innovative recipe offers a plant-based alternative that captures the essence of this classic Latin American dish. Made with succulent hearts of palm, which mimic the texture of shrimp, this vegan ceviche is packed with bold flavors and vibrant colors. Whether you're following a vegan lifestyle or simply looking to expand your culinary horizons, this vegan shrimp ceviche is a must-try dish that will tantalize your taste buds and leave you feeling satisfied.

Here are our top 4 tried and tested recipes!

VEGAN CEVICHE



Vegan Ceviche image

The secret ingredient in this vegan ceviche? Hearts of palm! It's the tangy, citrusy, super fresh, seafood-free appetizer you need in your life this summer.

Provided by Lexi

Categories     Appetizer

Time 1h15m

Number Of Ingredients 12

1 cup cherry tomatoes, quartered
1 cup cucumber, quartered and diced
1 yellow or orange bell pepper, diced
1 avocado, diced
3/4 cup diced strawberries*
1/2 cup red onion, finely diced
1 14 oz can of hearts of palm, drained and sliced into rounds
3 tbsp fresh cilantro, chopped
1 jalapeño, seeds removed and finely minced
¾ tsp salt
1/2 cup freshly squeezed lime juice
2 tbsp olive oil

Steps:

  • Add all ingredients to a large mixing bowl and toss well to coat.
  • Refrigerate for 30 minutes-1 hour. Taste and adjust seasoning as desired.
  • Serve cold with tortilla chips. Enjoy!

Nutrition Facts : Calories 158 calories, Sugar 4.6 g, Sodium 579.9 mg, Fat 11.3 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 14.9 g, Fiber 6.2 g, Protein 3.5 g, Cholesterol 0 mg

VEGAN CEVICHE RECIPE



Vegan Ceviche Recipe image

For this ceviche, we use hearts of palm as a base, and we infuse the marinade with seaweed to harness that ocean flavor and with mushrooms for umami.

Provided by Ubish Yaren

Categories     Dinner     Lunch

Time 30m

Number Of Ingredients 14

4 sheets of nori seaweed, cut into 1/4-inch pieces
150 milliliters of lime juice
150 grams oyster mushrooms, or other similar mushrooms
1/2 red onion, diced
1 400-gram can of whole hearts of palm
1/2 cucumber, diced
1 handful fresh cilantro, chopped
1 ripe avocado, chopped
1 serrano chile, minced
150 grams cherry tomatoes
2 tablespoons olive oil
Kosher salt, to taste
Soy Sauce
Tostadas, tortilla chips, or saltines for serving

Steps:

  • Gather the ingredients.
  • Combine seaweed and lime juice in a small, non-reactive bowl and soak until the seaweed is soft, about 5 minutes.
  • Strain the seaweed in a fine mesh strainer, pressing to release all of the lime juice. Reserve the seaweed and lime juice in separate bowls.
  • Add the onions to the lime juice and marinate for about 5 minutes.
  • To a large bowl, add the onion, seaweed, hearts of palm, cucumber, avocado, tomatoes, serrano chile, cilantro, oil, and soy sauce. Gently fold ingredients together. Taste and add more soy sauce and salt, if needed. Marinate a final 5 minutes.
  • Serve with tostadas, tortilla chips, or saltines.

Nutrition Facts : Calories 672 kcal, Carbohydrate 44 g, Cholesterol 72 mg, Fiber 15 g, Protein 32 g, SaturatedFat 12 g, Sodium 1402 mg, Sugar 6 g, Fat 44 g, UnsaturatedFat 0 g

EASY SHRIMP CEVICHE



Easy Shrimp Ceviche image

This is a very simple recipe and will create enough shrimp ceviche for 2 or as an appetizer for 4. The recipe is conservative on salt, you can add more to taste. Serve with chips or alone.

Provided by keonar

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 10

1 cucumber, diced
2 Roma tomatoes, diced
½ medium red onion, diced
2 serrano peppers, seeded and deveined
¼ cup chopped cilantro
6 medium limes, divided
1 ½ teaspoons salt, divided
½ teaspoon ground black pepper to taste
½ pound raw shrimp, peeled and deveined
1 small avocado, diced

Steps:

  • Combine cucumber, tomatoes, red onion, serrano peppers, and cilantro in a bowl. Add 1 teaspoon salt and squeeze 1 lime. Gently mix and set aside.
  • Squeeze the remaining limes into another bowl. Add remaining salt and pepper.
  • Bring a 1- to 2-quart pot of water to a boil. Place shrimp into the boiling water for 45 seconds. Quickly remove from the water using a strainer.
  • Chop the partially cooked shrimp into small pieces and add to the bowl with the seasoned lime mixture. Let sit for 20 minutes. Combine with the cucumber mixture and top with avocados.

Nutrition Facts : Calories 162.8 calories, Carbohydrate 19 g, Cholesterol 86.3 mg, Fat 7.1 g, Fiber 6.8 g, Protein 11.7 g, SaturatedFat 1.1 g, Sodium 981 mg, Sugar 4.3 g

EASY SHRIMP CEVICHE RECIPE BY TASTY



Easy Shrimp Ceviche Recipe by Tasty image

Here's what you need: limes, shrimp, kosher salt, jalapeñoes, small red onion, cherry tomato, fresh cilantro leaf, tortilla chip

Provided by Rie McClenny

Categories     Appetizers

Yield 2 cups

Number Of Ingredients 8

10 limes
1 lb shrimp, peeled, deveined, and diced
2 teaspoons kosher salt
2 jalapeñoes, seeded and minced
1 small red onion, diced
2 cups cherry tomato, chopped
fresh cilantro leaf, for garnish, optional
tortilla chip, for serving

Steps:

  • Halve the limes, then juice using a citrus press or a pair of kitchen tongs. You should have about 1 cup (240 ML) total.
  • In a medium bowl, combine the shrimp, lime juice, salt, jalapeños, onion, and tomatoes. Mix well.
  • Cover and refrigerate for about 4 hours, until the shrimp is opaque and firm.
  • Serve the ceviche chilled. Garnish with cilantro, if desired, and serve with tortilla chips.
  • Enjoy!

Nutrition Facts : Calories 451 calories, Carbohydrate 68 grams, Fat 5 grams, Fiber 16 grams, Protein 52 grams, Sugar 17 grams

Tips:

  • For the perfect texture, use a combination of hearts of palm and artichoke hearts. The hearts of palm provide a crisp texture, while the artichoke hearts add a slightly chewy texture.
  • To get the most flavor out of the vegetables, marinate them in lime juice and seasonings for at least 30 minutes before assembling the ceviche.
  • Be careful not to overcook the "shrimp." It should be cooked just until it is opaque, otherwise it will become tough.
  • Serve the ceviche immediately, or chill it for later. If you are chilling it, be sure to cover it tightly so that it does not dry out.

Conclusion:

This vegan shrimp ceviche is a delicious and refreshing dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful meal, give this recipe a try!

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